Having tasted it, I understood why this is a favorite in the Eastern Mediterranean basin. I finally found some at Pomegranate Supermarket and here’s is what I concocted early evening:

Deep-fried Halloumi

Serves 2

Ingredients

Vegetable oil for deep-frying

5 ozshalloumi, cut into slices

1/3 cup flour

2 eggs

milk

1/2 cup of breadcrumbs

Directions

Pour enough in a large pan to fill about a third and heat it. Dip the halloumi rectangles in flour.

In a bowl whisk the eggs and a bit of milk together. Dip the floured cheese in the egg mixture.

Put the breadcrumbs in a bowl and coat the halloumi with them.

Deep fry the breaded cheese in the oil for about 3 minutes, until faintly golden. Use a slotted spoon as you take them out of the hot oil and drain on paper towels. Put them on a preheated toaster oven grill for about 30 seconds.

Arrange the slices on a serving plate and serve with melted butter (as I did), tomato sauce, or salsa.

I added some sliced cherry tomatoes and cucumbers on the side, but I might even more if I had the halloumi slices with roasted peppers.

In Cyprus and Greece they like to grill these slices, they are a favorite summer fare, especially when partnered with watermelon. Since it is quite salty, the cheese should be rinsed, before use, to wash away some of the excess.